Alkaline Electric Mushroom Soup / Stew

This recipe makes about 4-6 servings.

• 3 cups portabello mushrooms, chopped
• 2 cups aquafaba (chickpea brine)*
• 2 cups spring water
• 1 cup cooked garbanzo beans
• 1 cup kale, chopped
• 1 cup white onion, chopped
• 1/2 cup red onion, chopped 
• 1/2 cup orange peppers, chopped
• 1/2 cup green peppers, chopped
• 1/2 cup butternut squash , chopped
• 2 plum tomatoes, chopped
• 2 tbsp. grapeseed oil
• 2 tsp. onion powder
• 2 tsp. sea salt
• 1 tsp. oregano
• 1 tsp. savory
• 1 tsp. basil
• 1 tsp. sage
• 1/2 tsp. thyme
• 1/2 tsp. cayenne powder**
• 1/2 tsp. ginger powder
• 1/2 tsp. crushed red pepper**
• Slow Cooker (optional)

*Use 4 cups of spring water instead if you do not have any aquafaba.

**This stew can be spicy, so you can omit one of these spices if you don’t want it spicy.

1. Add all ingredients and seasonings to slow cooker and mix well.
2. Cook on high heat for about 3 hours, stirring every hour.
3. If you want to cook on a stove top, bring contents to a boil then simmer on low for an hour, stirring occasionally.
4. Serve and enjoy!